Takkali/tomato thokku/chutney. To make:
dry fry 1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
3 sprigs curry leaves.
Then powder up.
Keep aside.
Add 3 chopped tomatoes with 1 tbsp plain chili powder and 1 tsp turmeric powder.
Stir over heat.
Add water, palm sugar, tamarind/asam juice and salt(all as needed).
Simmer to a mushy texture. Add curry leaf powder, pour 1 tbsp gingerly oil, stir and dish out.
#indianfood #recipes #homemade #cooking #foodblog #foodblogger #navascooking #HomeCooking #CookWithLove
dry fry 1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
3 sprigs curry leaves.
Then powder up.
Keep aside.
Add 3 chopped tomatoes with 1 tbsp plain chili powder and 1 tsp turmeric powder.
Stir over heat.
Add water, palm sugar, tamarind/asam juice and salt(all as needed).
Simmer to a mushy texture. Add curry leaf powder, pour 1 tbsp gingerly oil, stir and dish out.
#indianfood #recipes #homemade #cooking #foodblog #foodblogger #navascooking #HomeCooking #CookWithLove
Snake gourd kootu (cooked with peas).
To make:
cut one gourd, remove seeds and slice.
Add with 1 sliced tomato
1/3 cup green peas without skin (soaked for 10 mins)
4 sliced shallots
1/2 inch sliced ginger
4 sliced garlic
1 tsp turmeric powder
salt and enough water.
Simmer till soft and tender. Temper/fry 5 sliced shallots
1 tsp fennel seeds and
2 sprigs sliced coriander leaves in 1 1/2 tbsp ghee or oil.
Combine into gourd mixture.
#Indianfood #cooking #recipes #sidedish #vegetarianfood #foodblogger #navascooking #HomeCooking #CookingMoment
To make:
cut one gourd, remove seeds and slice.
Add with 1 sliced tomato
1/3 cup green peas without skin (soaked for 10 mins)
4 sliced shallots
1/2 inch sliced ginger
4 sliced garlic
1 tsp turmeric powder
salt and enough water.
Simmer till soft and tender. Temper/fry 5 sliced shallots
1 tsp fennel seeds and
2 sprigs sliced coriander leaves in 1 1/2 tbsp ghee or oil.
Combine into gourd mixture.
#Indianfood #cooking #recipes #sidedish #vegetarianfood #foodblogger #navascooking #HomeCooking #CookingMoment
Pasalai keerai/Indian spinach with dhal.
To make:
thinly slice spinach (without stems)
add in a pot with 1/2 cup masoor/small orangy dhal (soaked for 20 mins),
1/4 cup grated coconut ( lightly blended/pounded),
1 chopped tomato,
1 sliced fresh red chilli,
5 sliced shallots and
enough water for gravy.
Simmer and cook till mushy.
Add
1 tsp turmeric powder,
2 sprigs sliced coriander leaves, a little asafoetida powder
and salt.
Stir, simmer for a min or 2 and remove from heat.
Optional: add some ghee or gingerly oil.
#Indianfood #simpledish #vegetarianrecipe
#navascooking
To make:
thinly slice spinach (without stems)
add in a pot with 1/2 cup masoor/small orangy dhal (soaked for 20 mins),
1/4 cup grated coconut ( lightly blended/pounded),
1 chopped tomato,
1 sliced fresh red chilli,
5 sliced shallots and
enough water for gravy.
Simmer and cook till mushy.
Add
1 tsp turmeric powder,
2 sprigs sliced coriander leaves, a little asafoetida powder
and salt.
Stir, simmer for a min or 2 and remove from heat.
Optional: add some ghee or gingerly oil.
#Indianfood #simpledish #vegetarianrecipe
#navascooking
Pulichai keerai/sorrel leaf chutney.
To make: simmer leaves (from one bunch) till soft and tender with some water.
Drain off the water and mash the leaves (see pic).
In a pan,
heat 2 tbsp of oil,
fry 2 tbsp of dried prawns till crispy,
add 8 thinly sliced shallots,
2 sprigs of curry leaves,
2 dried chillies (snip to smaller pieces),
1 tsp turmeric powder,
the mashed leaves and salt.
Stir all together.
Pour about 1/4 cup of coconut milk, stir and dish out.
Note - for vegetarian version, omit dried prawns.
#pulichaikeeraichutney #sorrelleafchutney #sourchutney #NavaKrishnan #navascooking #chutney #IndianFood
To make: simmer leaves (from one bunch) till soft and tender with some water.
Drain off the water and mash the leaves (see pic).
In a pan,
heat 2 tbsp of oil,
fry 2 tbsp of dried prawns till crispy,
add 8 thinly sliced shallots,
2 sprigs of curry leaves,
2 dried chillies (snip to smaller pieces),
1 tsp turmeric powder,
the mashed leaves and salt.
Stir all together.
Pour about 1/4 cup of coconut milk, stir and dish out.
Note - for vegetarian version, omit dried prawns.
#pulichaikeeraichutney #sorrelleafchutney #sourchutney #NavaKrishnan #navascooking #chutney #IndianFood
Spicy baby brinjals.
Ingredients: baby brinjals ( abt 15, cut into 2)
1 tsp fenugreek seeds
1 tsp cumin seeds
2 green chillies
2 red chillies (sliced)
5 garlic (cut into 2)
handful of coriander leaves
1 tsp chilli powder
lime juice
2 tbsp oil
salt.
Method
Saute fenugreek and cumin seeds, garlic and chillies in heated oil.
Add chilli powder.
Stir.
Add brinjals, stir, pour 1/2 cup water, stir and close with lid.
Open lid, cook to soften brinjals, season with salt and lime juice. Off heat and stir in coriander leaves.
#SpicyBrinjal
#IndianFood
#VegetarianRecipe
#VeganDish
#WellnessJourney
#HealthyFood
#navascooking
#NavaKrishnan
Ingredients: baby brinjals ( abt 15, cut into 2)
1 tsp fenugreek seeds
1 tsp cumin seeds
2 green chillies
2 red chillies (sliced)
5 garlic (cut into 2)
handful of coriander leaves
1 tsp chilli powder
lime juice
2 tbsp oil
salt.
Method
Saute fenugreek and cumin seeds, garlic and chillies in heated oil.
Add chilli powder.
Stir.
Add brinjals, stir, pour 1/2 cup water, stir and close with lid.
Open lid, cook to soften brinjals, season with salt and lime juice. Off heat and stir in coriander leaves.
#SpicyBrinjal
#IndianFood
#VegetarianRecipe
#VeganDish
#WellnessJourney
#HealthyFood
#navascooking
#NavaKrishnan